4. Spread 1/3 of the ricotta over the noodles, followed by 1/3 cup of the Parmesan, and 1/2 of the separated mozzarella. Top with 1 cup of the tomato sauce.

5. Repeat layering of noodles, ricotta, Parmesan, and tomato sauce, two more times.

6. Top with one more layer of noodles and then 1 more cup of tomato sauce. Top with remaining mozzarella.

7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving. Enjoy!